A lot of home cooks and professional chefs like to let chicken come to room temperature before cooking it. If you want to know if it’s worth the extra time, read this article. It will talk about the pros and cons of letting chicken come to room temperature before cooking.
Why Bring Chicken to Room Temperature?
If you let your chicken get closer to room temperature before cooking it, there may be a few benefits.
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More Even Cooking Chicken that goes straight from the fridge into the oven or pan can result in uneven cooking, with the exterior drying out while the inside remains underdone Letting it warm up for 30-45 minutes helps the meat cook more uniformly.
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Better Browning: If you start with cold chicken, it may lose water too quickly when it hits a hot pan or grill, leaving the skin soggy instead of crisp browning. Chicken closer to room temp browns better.
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Better Flavor Absorption: Marinades, spices, and seasonings work better on warm chicken than on cold chicken, where the flavors don’t get into the firm meat as easily.
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Shorter Cooking Time: Room temperature chicken requires less time to finish cooking, meaning you spend less time waiting for your meal.
Concerns Around Food Safety
While there are some potential advantages, leaving raw chicken out at room temperature also carries food safety risks:
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Bacteria Growth: Raw chicken can harbor harmful bacteria like salmonella. These bacteria multiply most rapidly between 40°F and 140°F. Leaving chicken in this “danger zone” too long facilitates rapid bacterial growth.
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USDA Recommendations: The USDA advises against leaving raw chicken out for more than 2 hours at room temperature (just 1 hour if above 90°F). Chicken left out longer risks dangerous bacterial overgrowth.
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Cross-Contamination: Juices from thawing chicken can spread bacteria around. Not properly cleaning surfaces, utensils, and hands after handling raw chicken can cause cross-contamination.
Tips for Safely Bringing Chicken to Room Temperature
If you want to bring your chicken to room temp, follow these tips to do it safely:
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Use a Timer: Set a timer or alarm to avoid leaving chicken out too long. USDA’s 2 hour limit goes by faster than you think!
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Prep Early: Take chicken out of the fridge 30-45 minutes before you plan to cook it so it doesn’t exceed the 2 hour guideline.
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Contain It: Place chicken in a bowl or on a plate to prevent raw juices from dripping everywhere.
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Watch the Thermometer: Use a food thermometer to monitor the chicken so you know when it nears 40°F.
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Clean Up: Wash hands, utensils, cutting boards and counters that touched raw chicken with soap and hot water.
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When in Doubt, Don’t: If you won’t be able to monitor the time or the kitchen is extra warm, it’s safer to just cook chicken directly from the fridge.
Alternatives to Bringing Chicken to Room Temperature
If you decide skipping the room temperature step entirely, here are some alternative approaches:
Adjust Cooking Time and Temperature
Since refrigerated chicken takes longer to cook, compensate by:
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Increasing oven temperature 25°F higher than the recipe calls for.
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Allowing 10-15 extra minutes of cooking time.
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Using a meat thermometer to verify chicken reaches 165°F minimum internal temperature.
Partial Thawing
For quicker, safer thawing, try one of these methods:
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Refrigerator Thawing: Thaw chicken sealed in fridge overnight. Takes longer but safest method.
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Cold Water Thawing: Submerge sealed chicken in cold water, changing water every 30 mins. Faster thawing.
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Microwave Thawing: Use microwave defrost function then cook chicken immediately. Useful for smaller portions.
Enhance Flavor and Moisture Other Ways
If skipping room temperature thawing, boost flavor and moisture with these tips:
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Brine Chicken: Soaking chicken in a saltwater brine infuses it with extra moisture and seasoning.
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Velvet Chicken: Coating chicken in oil, corn starch, and seasonings seals in moisture while cooking.
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Sear then Simmer: Sear chicken over high heat to lock in juices, then gently finish cooking through.
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Cook Low and Slow: Slow cooking methods like poaching, braising, or roasting low and slow keeps chicken extra tender.
The Bottom Line
At the end of the day, it’s ultimately up to you whether you want to take the extra time to bring your chicken to room temperature before cooking. While it can provide some potential benefits, food safety should remain the top priority. If opting to leave chicken out, be meticulous about following proper guidelines. Otherwise, skip the room temperature step and use alternative methods to ensure delicious, safe chicken every time.
How to cook chicken
Roast the chicken at 200C/180C fan/gas 6 for 25 minutes per 500g plus an extra 25 minutes; breasts for 15 minutes; thighs and wings for 40 minutes.
Grill or barbecue (breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins).
Stir-fry (cubes or strips, 5-7 mins). Always check theres no pink meat and that the juices run clear (pierce with a sharp knife or skewer) before serving.
How to prepare chicken
Certain cuts of chicken can be marinated before cooking, to add flavour and moisture, as well as tenderise the meat. Slash the skin a couple of times to help the marinade penetrate further.
Take the chicken out of the fridge an hour before cooking (for a whole chicken) or 30 minutes before cooking a cut. It should be at room temperature before going in the oven. Keep it covered, in a cool place.
Should You Bring Meat to Room Temperature Before Cooking?
FAQ
How long should chicken sit out before cooking?
Raw chicken should not sit out at room temperature for more than 2 hours. If the ambient temperature is above 90°F, the time limit reduces to 1 hour.
Do I let chicken sit before checking temperature?
Roasted or Oven Baked Chicken Begin by allowing the chicken to come to room temperature. When the chicken’s internal temperature reaches 155°F to 160°F, take it out of the oven. Let it sit and continue cooking until it reaches 165°F.
Should you bring marinated chicken to room temperature before cooking?
Room temperature meat cooks more evenly and fewer juices leak out or evaporate during cooking. Let your chicken sit out on the counter for 30 minutes to an hour before cooking. Try marinating at room temperature; it absorbs quicker.
What is the 2 hour rule for chicken?
According to the USDA, food that goes bad quickly, like cooked chicken, shouldn’t be left out at room temperature for more than two hours. After this time, harmful bacteria can multiply to unsafe levels, and cooking the chicken again will not eliminate these risks.
Should chicken be cooked at room temperature?
Even Cooking: A cold piece of poultry may lead to an uneven cooking process, where the exterior cooks faster than the interior. Allowing the chicken to warm slightly can help mitigate this issue, resulting in a more uniformly cooked bird. Moisture Retention: Cooking chicken from room temperature can also promote moisture retention.
Should you chill chicken before cooking?
By taking the chill off the chicken beforehand, you can minimize this temperature difference and achieve a more consistent cook throughout. Moreover, allowing chicken to come to room temperature can contribute to a juicier end result. Cold meat tends to tense up, and this can cause the muscle fibers to contract and squeeze out moisture when cooked.
Can you cook chicken straight from the fridge?
Cooking Time: Cooking chicken straight from the fridge can extend the cooking time because the bird is cold. This can prolong the amount of time it spends in the danger zone, potentially leading to food safety issues. Does Room Temperature Improve Cooking?.
How long does it take chicken to reach room temperature?
On average, it takes about 30 minutes to 1 hour for chicken to reach room temperature. However, this can vary depending on the size and thickness of the cuts. 3. Can I leave chicken at room temperature overnight? No, it is not safe to leave chicken at room temperature for an extended period.
Can you cook chicken in a hot pan if it’s cold?
If you put a cold chicken breast into a hot pan or oven, the outside will cook faster than the inside. This can result in an overcooked exterior and undercooked center. You can reduce this temperature difference and get a more even cook all over by taking the chicken out of the fridge before cooking it.